Toastmaster TMCKM2SIM - Manual (Page 21)

19. 19. 18.
Cordless Cookie Press Use and Care Guide
18.
Almond Spritz Cookies
1/2 cup butter, softened
1/2 cup margarine, softened
3/4 cup sugar
1 egg
1 teaspoon almond extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
dash of salt
1. Preheat oven to 375˚F.
2. Use an electric mixer to cream the butter and margarine together
until fluffy. Gradually beat in the sugar.
3. Add the egg and almond extract; mix well.
4. Sift the flour, baking powder and salt together. Add half of the
flour mixture to the butter mixture and blend until smooth.
Repeat with the rest of the flour mixture.
5. Fill the Cookie Press with dough and select Cookie Disc 3, 7, or
any other. Form the cookies on ungreased cookie sheets.
6. Bake for 10-12 minutes. Remove from cookie sheets and cool on
wire racks.
Yield: 4 to 5 dozen
Gingersnap Cookies
1/2 cup butter, softened
1/4 cup margarine, softened
3/4 cup brown sugar
3/4 cup molasses
1 egg
4 cups all-purpose flour
1/4 teaspoon salt
1-1/2 teaspoons baking soda
2-1/2 teaspoons allspice
1. Preheat oven to 375˚F.
2. Use an electric mixer to cream the butter and margarine until
fluffy. Gradually beat in the brown sugar.
3. Add molasses and egg and mix well.
4. Sift the flour, baking soda, salt and allspice together. Add half of
the flour mixture to the butter mixture and beat until smooth.
Repeat with the rest of the flour mixture.
5. Fill the Cookie Press with dough and select Cookie Disc 6 or any
other. Form the cookies on ungreased cookie sheets.
6. Bake 10-12 minutes. Remove from cookie sheets and cool on
wire racks.
Yield: 8 to 9 dozen
Orange Crisp Cookies
1/2 cup butter, softened
1/2 cup margarine, softened
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon orange extract
1 egg
1 teaspoon finely grated orange rind
2-1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1. Preheat oven to 375˚F.
2. Use an electric mixer to cream the butter and margarine until
fluffy. Gradually beat in the white sugar, brown sugar and orange
extract.
3. Add egg, orange rind and mix well.
4. Sift the flour, salt and baking soda together. Add half of the flour
mixture to the butter mixture and beat until smooth. Repeat with
the rest of the flour mixture.
5. Fill the Cookie Press with dough and select Cookie Disc 10 or any
other. Form the cookies on ungreased cookie sheets.
6. Bake 10-12 minutes. Remove from cookie sheets and cool on wire
racks.
Yield: 8 to 9 dozen
NOTE: When using a recipe that calls for finely grated ingredients,
use a Cookie Disc with large holes. We recommend using Cookie
Discs 3, 4, and 10 to prevent the Disc from becoming clogged with
cookie dough.